Pan De Cazón (shredded Fish And Black Beans Tortillas)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon corn oil
• 1/2 cup chopped onion
• 1/2 lb firm-fleshed fish, poached and shredded
• 1 -2 epazote leaves
• 1 roasted peeled tomato, finely chopped
• 1 tablespoon corn oil
• 1/2 cup chopped onion
• 3 roma tomatoes, boiled, peeled and pureed
• 1 -2 epazote leaves
• salt
• 8 tortillas
• 12 tablespoons cooked black beans

Recipe

• 1 to make the fish filling: heat the corn oil, add the onion and sauté until transparent. add the fish, epazote and tomato and cook until the juice from the tomato has evaporated.
• 2 to make the sauce: heat the oil, add the onion, sauté until just softening, then add the epazote, tomato puree and salt to taste. cook until the sauce has thickened slightly.
• 3 to assemble each pan de cazon: heat the tortillas on both sides in a bit of oil until soft but not crispy. spread 3 of the tortillas with 2 tablespoons each of the refried beans. top each with 2 tablespoons of the fish filling. stack one on top of another, top with the 4th tortilla and some of the tomato sauce.
• 4 filling and sauce recipes make enough for 2 hearty, full-meal servings. to make smaller servings or to serve as a first course, cut down on the number and size of tortillas and fill proportionately.